Press a few fresh herbs into the dough, roll up the crescents, brush with egg and bake -- simple, but oh, so elegant.

Ingredients

4

teaspoons finely chopped fresh parsley

4

teaspoons finely chopped fresh thyme leaves

4

teaspoons finely chopped fresh basil leaves

4

teaspoons finely chopped fresh oregano leaves

2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1

egg

1

teaspoon water

16

small leaves fresh herbs, if desired

Steps

1Heat oven to 375°F. In small bowl, mix all chopped herbs.

2Separate dough into 16 triangles. Sprinkle each with 1 teaspoon herb mixture; press lightly into dough. Roll up each triangle, starting at shortest side and rolling to opposite point. On ungreased cookie sheets, place rolls point sides down; curve each into crescent shape.

3In small bowl, beat egg and water until blended. Brush egg mixture over tops of rolls. Place 1 herb leaf on top of each roll; brush egg mixture over top of leaf.

4Bake 10 to 12 minutes or until golden brown. Serve warm.

1Heat oven to 375°F. In small bowl, mix all chopped herbs.

2Separate dough into 16 triangles. Sprinkle each with 1 teaspoon herb mixture; press lightly into dough. Roll up each triangle, starting at shortest side and rolling to opposite point. On ungreased cookie sheets, place rolls point sides down; curve each into crescent shape.

3In small bowl, beat egg and water until blended. Brush egg mixture over tops of rolls. Place 1 herb leaf on top of each roll; brush egg mixture over top of leaf.

4Bake 10 to 12 minutes or until golden brown. Serve warm.

Expert Tips

About 1/3 cup of any one herb or a combination of herbs can be substituted for the four herbs in this recipe.